Yo-Chi Launches Soya Sauce Crumble Topping With Kwong Cheong Thye

Yo-Chi has new soya crumble topping with Kwong Cheong Thye

Image credit: @iloveyochi.sg

PSA: Self-serve froyo chain Yo-Chi Frozen Yoghurt has rolled out a new topping, Soya Crumble, made in collaboration with homegrown sauce maker Kwong Cheong Thye (KCT).

According to Yo-Chi’s Instagram post, the topping brings a classic local savoury flavour into a froyo cup, so you can skip the trip to a coffeeshop to get your fix.

Image credit: @iloveyochi.sg

Based on photos online, the crumble looks crunchy and buttery, though we’d expect a savoury, umami kick from the addition of soya sauce.

There’s a catch, though. Soya Crumble is a limited-time offering that will only be available at Yo-Chi’s outlets for three weeks. The new topping has just launched today, 8 October 2026, so keep an eye on Yo-Chi’s socials if you want to try it before it’s gone.

For those who haven’t visited, Yo-Chi is a Melbourne-born brand that opened its first overseas outlet at Orchard Central in August 2025. The concept is self-serve: fill a cup or cone with frozen yogurt or acai, pile on the toppings, and pay by weight ($3.50 per 100g).

The cult-favourite chain most recently launched at The Star Vista and Westgate, with an upcoming fourth outlet slated to open at i12 Katong soon.

There are over 30 toppings to dress up your froyo with, including Singapore-exclusive options such as coconut jelly and nata de coco. The limited-edition Soya Crumble slots in as another local-leaning addition to the lineup.

On the other side of the collab, KCT has been brewing soya sauce in Singapore since 1892, and its sauces turn up in everyday hawker fare, such as chicken rice and fried kway teow. Besides its factory in Senoko, the brand runs a retail store in Geylang and a concept store at Jewel Changi Airport, if you’d like to pick up a bottle after your froyo.

In other exciting food news, OREO has launched five new flavours, including Deep Fried and Apple Pie!

Website | Full list of outlets
Yo-Chi is not halal-certified.

Feature image adapted from @iloveyochi.sg

Anthia Chng

As the Associate Editor of Eatbook, Anthia survives on a steady diet of cake and coffee. With a decade of writing experience in food, fashion, and beauty—including six years at Expat Living Singapore—she’s passionate about sharing stories that excite and inspire, whether it’s discovering the latest restaurant opening or shining a light on a heritage hawker stall.